She crab soup is a classic low country dish with a rich, creamy base. This recipe includes a tip for making sure every bowl gets plenty of delicious, lump crab meat.
Melt butter of medium heat in large stock pot or dutch oven. Cook onion until soft (about 3-5 mins)
Add flour and blend to make roux.
Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins)
Stir small amount of hot roux into cream to temper.
Add cream to pot and turn heat back up to medium low, stirring until heated through.
Reduce heat to low. Add next 5 ingredients, 1 teaspoon of salt, and ½ of the crab. Simmer 5 mins.
Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.
Notes
chicken broth or stock may be substituted for seafood stock
nutmeg may be substituted for mace
be sure crab meat has been checked thoroughly for any little bits of shell